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Cheese & Egg dishes
Ingredients
500g (1lb) readymade short crust
pastry
90g (3½oz) red pesto or sun-dried
tomato puree
2 medium sized tomatoes, peeled,
seeded and chopped
25g (1oz) black olives, chopped
125g (4½oz) Fontina or Mozzarella
cheese grated
1 garlic clove crushed
25g (1oz) parmesan cheese, grated
5ml (1tsp) dried oregano
Dish: 2 bun tins 32cm x 24cm (12½” x 9½”) lightly
greased
Oven Accessory: enamel shelf in lower
position + wire shelf in upper position
Roll out the short crust pastry to a thickness of
approximately 3 mm. (1/8”). Cut out 24 circles using a
7.5cm. (3”) pastry cutter. Place in bun tins. Chill pastry
for 30 mins. Preheat oven on CONVECTION 200°C with
both enamel and wire shelf in position. Mix the red pesto,
tomatoes, black olives, mozzarella and garlic together in
a bowl. Fill the tins with mixture. Sprinkle the parmesan
and oregano over the tartlets. Place tins on shelves and
cook on CONVECTION 200°C for 18-20 mins. or until
golden brown.
Cheese & Red Pesto Tarlets Serves 4
Ingredients
25g (1oz) butter
25g (1oz) flour
150ml (¼ pt) milk
3 eggs, separated
salt & pepper
75g (3oz) cheese, grated
Dish: 15 cm (6") soufflé dish
Oven Accessory: no accessory then wire shelf in
lower position
Place butter in bowl, place on base and cook on HIGH
MICROWAVE for 30 secs. Stir in flour. Cook on HIGH
MICROWAVE for 30 secs. Stir in milk gradually, whisk
until smooth. Cook on HIGH MICROWAVE for 2 mins. or
until thickened. Beat well. Cool. Preheat oven on
CONVECTION 180°C. Add egg yolks one at a time to
the white sauce. Season and mix in cheese. Whisk the
egg whites until stiff and fold into cheese mixture. Place
on wire shelf and cook on CONVECTION 180°C for 20-
25 mins. until risen and brown.
Baked Soufflé Serves 4
